Tipsy Blondies

As you may have guessed from the lack of posts, Brian and I have been super busy for the past two weeks. Don’t worry, we’re still here. We enjoyed a beautiful weekend up at the farm for the 4th of July and have been working on a few side projects back at home. Luckily, this means we’ve got lots of new things to share with you over the next few weeks.

Yesterday we hosted a casual potluck picnic in Prospect Park. We grilled and shared lots of yummy bites with some friends we haven’t seen in quite some time. When planning the menu, I knew I wanted foods that were easy to transport and wouldn’t be too heavy eat on a hot, hot day. For dessert, I almost turned to my go-to s’mores brownies (stay tuned for that recipe soon) but decided instead to go with blondies. I have to admit, I’ve always had an unwarranted aversion to blondies. Boy, have I been missing out!

Rum and Toasted Coconut Blondies by

Rum and Toasted Coconut Blondies by

I jazzed up the classic by adding toasted coconut flakes and a bit of rum. And not to toot my own horn, but these blondies were pretty darn good. They may even be my new favorite.

Rum and Toasted Coconut Blondies

Makes about 24 pieces

  • 3/4 cup coconut flakes (such as Let’s Do Organic Unsweetened Coconut Flakes)
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/2 cup sugar
  • 1 cup tightly packed light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract (check out our homemade vanilla extract recipe)
  • 1/3 cup dark rum
  • 2/3 cup chocolate chunks
  • 1/3 cup mini chocolate chips

1. Preheat oven to 350°F. Spread the coconut flakes in a thin layer on a baking sheet and bake for 5 to 7 minutes or until toasted. Set aside.

2. Meanwhile, grease a 9-by-13 baking dish. Set aside.

3. In a medium bowl, sift together the flour, baking soda and salt. Set aside.

3. In a large bowl or in a stand mixer, cream together the butter, sugar and brown sugar. Add the eggs, one at a time, mixing completely between each, then add the vanilla extract and rum and mix to combine. Add the dry ingredients, in two batches, mixing completely after each. Gently fold in the toasted coconut, chocolate chunks and mini chocolate chips. Transfer to the prepared baking dish and smooth the top. Bake for 25 minutes or until just cooked through. Remove from oven, let cool completely, then cut into squares.

SWWU Tip: You can definitely play around with this recipe a bit: Don’t like coconut? Use nuts instead. Don’t want to add any booze? Reduce the flour by 1/3 a cup and increase the vanilla extract to 1 tablespoon.

Like what you see? Follow us on twitter @SWWUblog and like us on Facebook for bonus photos and content.

Get Your Goat (Cheese) Brownies

I like to over prepare and Brian likes to get things just right, which I (of course) view was under preparing. These differences are most obvious when we’re getting ready to host a party. Brian will carefully calculate just how many appetizers each person is likely to eat, and I’ll worry that they’ll be so tasty that our gusts double their normal intake leaving someone else to go hungry. In the end, it’s usually a 50-50 split on who was right. We’ll both be glad that I insisted on extra booze, but I’ll also learn that there are only so many desserts someone can eat in one night. Our last party left us with a bit of extra goat cheese (I’ll admit, this one is on me) and I needed a way to use it up. I’m a big fan of cheesecake brownies and thought swapping out the cream cheese for something a bit tangy was worth a try. Luckily, my instincts were right on this one. I think we may just have to over prepare for our next party too!

Raspberry Goat Cheese Brownies by

Raspberry Goat Cheese Brownies by

Raspberry Goat Cheese Brownies

Makes a 13×9″ dish

  • Crisco or cooking spracy
  • 2 1/2 pints raspberries (about 2 cups)
  • 2 tablespoons bourbon
  • 12 tablespoons unsalted butter, cut into 1/2-inch cubes
  • 2 3.5-ounce bars 70% chocolate, roughly chopped
  • 1 3.5-ounce bar 90% chocolate, roughly chopped
  • 1/2 cup skim milk
  • 1 cup flour, sifted
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 1/4 cups sugar, divided
  • 5 eggs, divided
  • 4 ounces goat cheese, softened
  • 8 ounces low-fat cream cheese, softened
  • 1/2 teaspoon vanilla extract

1. Preheat the oven to 350°F. Coat a 9 x 13 ovenproof dish with Crisco or cooking spray; set aside.

2. In a small bowl, combine the raspberries and bourbon. Set aside.

3. Melt the butter in a medium saucepan over medium heat. Mix in both types of chocolate and stir until smooth. Remove from heat and stir in the milk; let cool 5 to 7 minutes.

4. Meanwhile, in a medium bowl, combine the flour, baking powder and salt; set aside.

5. Once the chocolate mixture has cooled, add 2 cups of sugar and 4 of the eggs, one at a time, mixing between additions. Add the wet ingredients to the dry ingredients and mix to combine. Gently fold half of the raspberries into the brownie batter and pour into the prepared dish.

6. In another medium bowl (or in a stand mixer), combine the goat cheese, cream cheese, vanilla and the remaining 1/4 cup sugar and egg; cream ingredients together until fluffy. Gently fold in the remaining raspberries and their juices. Drop the cheesecake batter by spoonfuls all over the top of the brownie batter. Use a skewer to swirl the two batters together. Bake for 30 minutes or until set.

SWWU Tip 1: Brownies will last covered with an air-tight lid on the countertop for up to 5 days, refrigerate to store them longer.

SWWU Tip 2: Want to skip the bourbon? Sub in an equal amount of rum or toss berries with a tablespoon of lemon juice and a teaspoon of confectioners’ sugar.

Like what you see? Follow us on twitter @SWWUblog and like us on Facebook for bonus photos and content.